Here’s the menu and recipes from the CCG 12th Night. After all is said and done, this will be my last “culinary endeavour” as I can no longer physically do it. And I certainly shouldn’t depend on Reg to do everything. He was so great, doing most of the running around, cooking and helping out the day of. Not to mention it was his BIRTHDAY on Saturday and he gave it to me rather than go to a Texas Hold ’em poker tournament with his buddies.

North Downs Musketeer Academy 12th Night

Bredes with Soft Cheese & Mackerel Pâté
Garlic Mushrooms & Marinated Quail Eggs
Turkey with Freseyes or Orange Sauce
Risotto with Pancetta Bacon
Divers Sallett dressed in Balsamic Vinegar & Oil
Hart Tarts with a Fine Mustard
Caramelized Sweet Onions & Fennel

12th Night Pudding with Rum or Hard Sauce
&
French Shortbredes & Lemon Cherries

Almond Milk
Recipe By: Terence Scully
Source: “Le Viandier de Taillevent, p. 315”

1 cup Ground Almonds
2 cups Water, boiling

Combine almonds and water. Steep for 5 minutes, stirring occasionally.

Sieve the mixture to remove coarse grains OR (preferably) blend mixture in electric blender until grains are absorbed. Yield – 2 cups almond milk.

Freseyes (serves 12)
Strawberry Sauce for Capons

2 ¼ pounds Strawberries
2 ¼ cups Red Wine
2 ¼ cups Almond Milk
4 ½ tbsp Rice Flour
1 1/8 cups Currants
1/16 cup White Pepper
1 1/8 cups Sugar
2 ¼ teaspoons Cinnamon
1 1/8 teaspoons Galingale
½ cup Red Wine Vinegar
2 ¼ tablespoons Butter
1/16 cup Saffron

In blender combine strawberries, wine and almond milk. Blend until smooth. Bring to a boil. Add rice flour and stir until thickened slightly. Add currants, red wine vinegar, sugar, butter and spices.

Stir over medium heat about 5 mins.

Garlic Mushrooms
http://www.godecookery.com/begrec/begrec51.htm

8 lbs. Mushrooms
2 qt. red wine vinegar
1 cup red wine
⅓ lb. fresh garlic, diced
1 bunch parsley, diced
1 qt. olive oil
salt

In a large, non-metal container, mix together the vinegar, wine, garlic, parsley, and a little salt. Rinse mushrooms & drain well; trim off ends of stems & any bad spots. Pack the mushrooms in airtight non-metal containers. Add marinade to about 1 1/2 in4ch from the top, then top with olive oil. Cover & refrigerate. Invert container once a day while storing, to distribute marinade evenly. Can be served after only a day, but it is better if it is older than 4 days.

Gluten-Free Rolls
7-9 Rolls = 28 minutes 10 mins prep

4 tbsp shortening
3 tbsp honey
2 eggs
1 tbsp yeast
1 cup sour cream
½ cup potato starch
1 cup cornstarch
½ tsp baking soda
1 tbsp baking powder
2 tsps xanthan gum
¾ tsp salt
¾ tsp vinegar

Preheat oven to 350 degrees F.

Combine all ingredients. Mix well to remove all lumps. The dough will be quite wet. Wet hands to handle dough. (re-wet hands as needed) Take about ¼ cup of dough and shape into a ball.

Drop into greased baking tin. (I use muffin or popover tins.). Repeat until all dough is used. Bake 18-20 minutes, until toothpick inserted in middle tests clean.

Hart Tart

2 lbs Ground Venison
White Wine, to cover
2 tbsps Grains of Paradise, /per cup of wine
Sage to Taste
Starch

Preheat oven to 350 degrees making sure rack is in middle of oven.

In dutch oven, brown venison. While meat is cooking, add wine and starch to another dutchoven and heat until clear.

Add spices to liquid mixture.

When meat is browned add to liquid and simmer on low heat until most of the liquid is gone and the flavours have blended. Place meat in shells and top. Bake approx. 1 hour.

Cheese & Noodles – Makerouns
Forme of Cury, 1390

1 lb Broad Noodles (I use fresh or high-end dried sheet pasta as I dont like the flute-y edges that typical lasagna noodles sport, nor really the taste.)
¼ cup freshly grated Parmesan
1 cup or more Farmers Cheese, shredded (I use lots)
2 tbsp or more Butter (I don’t use the butter as, imo, it makes this dish greasy)

Cut or break noodles to fit your pan. In large pot boil salted water and cook noodles until tender. In a serving dish that is oven safe (suggestion: spray with cooking spray if available), put a layer of pieces of butter and half the cheese, put noodles on top of this*. Add the second layer of butter and cheese. Layer with the ingredientsleft. Bake in 300º oven until hot.

Pickled Quail Eggs

3 dozen Eggs (hard boiled and peeled) (chicken eggs can be substituted)
3 cups White Vinegar
3 cups White Wine Vinegar
1½ cups Water
1½ tbsp Salt
30 Whole Cloves
1 tbsp Peppercorns
3 Bay Leaves

Combine vinegar, water and salt in pan. Place all spices in a cheesecloth bag and add to pan. Bring to a boil and simmer 10 minutes. Remove bag and add vinegar to eggs. Pickle for at least two days but do not leave more than 2 weeks as the eggs get tough.

Pomegranate Lemonade
Serves 6

2 cup fresh lemons, juice
¼ cup pomegranate molasses
Juice of one blood orange
5 tbsp super fine sugar
3 cup water

Pancetta and Assiago Risotto
6 servings

1 ounce butter
1 small onion, finely chopped
1 large garlic clove, finely chopped
8 ounces pancetta, cut widthways into strips
10 1/2 ounces risotto rice
3 1/4 cups hot chicken stock
2 tablespoons chopped fresh parsley
5 1/3 ounces Assiago Cheese (or other sharp cheese)
salt & freshly ground black pepper

Heat the butter in a sauté pan and cook the onion, garlic and bacon for 5 minutes until softened and golden. Stir in the rice and cook for 1 minute.

Gradually stir in the stock, cooking for about 20 minutes until the grains are tender and all the liquid has been absorbed. Stir in the parsley and season with a tiny pinch of salt and some black pepper.

Roughly dice the cheese and stir into the risotto. Quickly divide the risotto into 4 bowls, before the cheese has completely melted, and finish with a good grind of black pepper.

Candied Onions and Fennel

2 cups sliced Fennel bulb (aka Anise)
2 tbsp Butter
4 cups Spanish Onion, sliced about a 1/4″ thick
Salt and Pepper
1/4 cup each Balsamic Vinegar, Honey and Canadian whisky)- I used sherry for the 12th night menu.

Bring large pot of water to the boil and add fennel. Bring back to the boil. Boil 1 minute and drain well.

Heat butter over medium heat and add onions and fennel. Saute for approx. 5 mins until onions are softened.

Add balsamic vinegar, honey, salt, pepper and whisky and bring to boil. Bring heat down to low and simmer until reduced and thicked, about 40 mins. The onions will be carmalized and sticky. Put into a jar and keep in fridge. Keeps for about 2 weeks. Makes 2 cups.

Risotto alle verdure (vegetable risotto)
8 servings

6 ⅓ cups vegetable stock
4 spring onions
4 carrots
4 stalks celery
⅜ cup butter
17 ⅔ ounces arborio rice
1 cup white grape juice (or dry vermouth)
1 zucchini
5 ⅓ ounces garden peas
2 beefsteak tomatoes
3 ⅝ ounces pecorino cheese
1 ounces basil leaves

Slice the spring onion, carrot, and celery sticks thinly. Dice the zucchini and the tomato. Grate the Pecorino. Tear (don’t cut) the basil leaves.

Heat 2 tbsp butter in a skillet. Fry spring onion, carrot, and celery slices for about 2 minutes. Add the rice and stir until all grains are shiny. Add the vermouth and allow the rice to absorb the fluid while continuously stirring over medium heat. Add the stock bit by bit; don’t add the next ladle before the previous one is fully absorbed. This should take about 20 to 25 minutes if medium-grain Arborio rice.

Add the zucchini, garden peas, and tomato about 10 minutes before the rice is fully cooked. Take the pot from the fire, and add the remaining butter, cheese, and half of the basil.

Add salt and pepper to taste. Allow the risotto to stand another 2-3 minutes with the cover on the pot.

Serve the risotto with the remaining basil.

Salett

Mesclun mix, Spinach and Balsamic Dressing

Balsamic Dressing – Makes about 3/4 cup.
3 tablespoons Balsamic Vinegar
2 tablespoons fresh Lemon Juice
1 tablespoon Dijon Mustard
2 Garlic Cloves, minced
1/2 cup Olive Oil

Note: I do this in the food processor. It emulsifies quite nicely.

Whisk first 4 ingredients in medium bowl to blend. Gradually whisk in oil. Season dressing to taste with salt and pepper. (Can be prepared 8 hours ahead. Cover and chill. Let stand at room temperature 15 minutes; rewhisk before using.)

Shortbread
350º for 6-8 minutes

2 cups Butter (not margarine)
1 cup Icing Sugar
4 cups Flour

Cream butter well. Mix flour and icing sugar in separate bowl and add to butter. Using a pastry blender or two knives mix ingredients well. Using hands, knead and divide into four.

Make cylinders by rolling with hands and refrigerate for at least 4 hours.

Working fast, cut cookies ¼- ½” thick with a sharp knife. Place 1” apart on cookie sheet and bake on the middle rack until golden. Watch these carefully. There is a fine line between golden and burnt!

Note: You can decorate these with dragées, sprinkles, candied cherries, toasted almonds or whatever you want. Or not.

Mackerel Pate
IrishCountryKitchen.com

2 oz Butter (Softened)
2 oz Breadcrumbs (Fresh / Brown)
1 tsp Salt
2 Smoked Mackerels (Skinned / Boned)
1 Lemon Zest and Juice
1 Natural Yoghurt
Seasoning

Combine the butter, breadcrumbs, salt, smoked mackerels, lemon zest, lemon juice, natural yoghurt and seasoning in a mixing bowl. Once mixed well, pour into a blender.

Whisk thoroughly until smooth and without lumps. Spoon into a suitably sized deep dish.

Refrigerate overnight before serving.

Pate Brisee
1 tart shell

1 ¼ cups all-purpose flour
¼ cup butter, cold,cut into ½ inch bits
½ teaspoon sugar
⅛ teaspoon salt
¼ cup ice water, approximately

Put flour into mixing bowl. Add butter and sugar and salt.

With hands, break butter into flour. The bits of flour should remain visible as pea-size bits throughout the flour.

Add enough water and knead just enough for the ingredients to hold together. Wrap in plastic wrap and refrigerate until firm.

Bread is the oldest known “prepared” staple of mankind. Its probably not too far off the mark to say that almost every foodstuff known to humans, has, at some point or other, been incorporated into bread, obviously with varying results.  As does today, bread played an important role in the middle ages. Contrary to popular belief, there is much period documentation for white bread (although not many actual recipes). Maybe not what we would consider “white bread” by today’s standards, with the bleaching of flour etc, but a “white bread” nonetheless. The word “Pandemayne” is French in origin, and continues to exist today as pain, the contemporary French word for bread. It is also obvious to conclude that the quality of bread bought and/or eaten, rose with the social and financial status of the individual or household. For our purposes you are eating a noble white bread, even though its not actually what we would consider today.

Cheese: Named for the Havarti farm in Denmark. While this is similar to unripened cheese of the renaissance, comparable in both texture & taste, Havarti can only trace its roots back to the mid 1800’s.
Mackerel: Can be documented back to at least the 1200’s in Europe, possibly earlier. Referenced in “Enseignements qui enseingnent a apareillier toutes manieres de viandes” (ca. 1300). Bibl. Nationale, ms. lat. 7131, fol. 99va–

Noodles and Cheese (meat alternate), Forme of Cury, 1390
There is documented evidence of turkey in Europe. In “All the King’s Cooks”, Peter Brears states: “Turkeys were also available at this period; they were brought into Europe from Mexico and Central America about 1523-4, and into England at about the same time by the Strickland family of Boynton near Bridlington in East Riding”. (see page 38)

Sauces:
Freseyes: Curye on Inglysch EETS, §8
Another Sauce for Turkey (orange sauce): The English Housewif, Gervase Markham, 1568-1637. ISBN 0-7735-1103-2

Risotto with Assiago Cheese (meat alternate)
The technique used to cook risotto probably came from trying to cook the rice as a—puls (similar to porridge)—boiling it in milk, water, or broth until soft. In fact, a sort of rice porridge cooked in milk and sugar, rixo in bona manera (“rice in a good manner”), was documented in Venice since the fourteenth century.

Risotto with Pancetta Ham: Pancetta can be traced at least back to 1492

Balsamic Vinegar: The first written documents date back to the 11th c. when, in a chronicle of the Benedictine Donizone, there is reference to “a small barrel of vinegar given as a present by Marquess Bonifacio”, Knight of the Canossa castle and Matilda’s father to the King, and future Emperor, Enrico II of Franconia in the year 1046.

Grains for the Roman Troops (meat alternate), The Frugal Gourmet Celebrates Christmas, Jeff Smith, 1991
ISBN 0-688-09128-8

Mrs. McLintock’s Receipts for Cookery and Pastry-Work, 1736, ISBN 0-08-034519-0

Hard and Rum Sauces: Robin Hood No Sift Baking, 1960, no ISBN

French Shortbread has a more buttery texture than Scottish Shortbread which tends to be more crumbly. It is documentable to the 17th c.

Dragées were a confection known since the middle ages. Today we know them as the hard little silver and gold balls that are sometimes found on cookies and such. 

You can find the other recipes at:
http://ca.pg.photos.yahoo.com/ph/micaylahca/my_photos

…and theres’ some new sexy boys too!

ttfn
Micaylah

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